Servings
2Prep
10 minCook
15 minIngredients
| bread | 3 cups | |
| halved cherry or grape tomatoes | 1 cup | |
| sliced sweet bell peppers | 1 cup | |
| black and green olives-I like Lindsey's Natural Olives. | 1 cup of each | |
| diced red onion | 1/4 cup | |
| Italian Dressing-I make mine using Penzeys. | 1/2 cup | |
| cubed mozeralla | 8 oz. | |
| pepperoni- chunked or sliced | 1 cup | |
| garlic powder-I use Penzeys. | 2 teaspoons | |
| black pepper | to taste |
This Pepperoni Panzanella Salad is a what happens when panzanella meets an antipasta platter. It’s amazingly colorful and delicious.
- Place bread on a sheet pan or baking stone. I used my tried and true Pampered Chef Rectangular Baking Stone. I recommend using a baking stone. Bread that is a few days old is best, but any will work. I used part of a leftover focaccia. You can cube the bread or just break it up into bite-sized chunks. Drizzle with olive oil and sprinkle with garlic and pepper.
- Pop the pan into the oven for 15-20 minutes at 425 degrees.
- While the bread is toasting, I make my Italian Dressing. I just follow the recipe on the Penzeys bag, but I do not use the oil. I use about a half a cup of dressing. The rest can be reserved. If you don’t want to make your own, just use a bottle, but I promise this is much, MUCH better!
- Chop up your veggies, cheese, and pepperoni. Toss them with the dressing.
- Remove the bread from the oven. You can let it cool for bit or just toss it with everything.
- Serve
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